Chorizo and Chickpea Soup
Chickpeas and cabbage in crimson chorizo-paprika broth — pantry stew with Spanish swagger.
- Total
- 35 min
- Serves
- 4
A Spanish pantry rescue with swagger: chorizo crisped to release its paprika oil, then tomatoes, chickpeas and savoy cabbage simmered in the rust-red result. Fifteen minutes later you have a stew with hours of apparent depth. Crusty bread for the broth is the only nonnegotiable.
Ingredients
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Instructions
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
- While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.
- Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition (per serving)
- Calories
- 350
- Protein
- 18 g
- Fat
- 15 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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